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Gujarati Recipes

About the Author

I am Vaishali Parekh, a resident of Kolkata, India and a Graduate


Nutritionist. My passion for health and nutrition and a natural love
for cooking drove me to come up with the website
www.indian-cooking.info in the year 2007.

I perpetually keep on searching for new ideas and information related to cooking,
health and nutrition. Wherever I go and whatever I do, my antennas are always
alert for any whiff of something new and interesting. As soon as I get hold of an
interesting piece of info, I process it and deliver it to my readers with the help of
my site.

Most of the times I deliver info for free. But at times when the cost of acquiring
specialized info is quite high, I am left with no other option but to charge my
readers.

Enjoy this free e-book, and after you have finished, don’t forget to visit the link
below for some well researched specialized information.

http://www.indian-cooking.info/HomeRemedies/eBook.htm

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Gujarati Recipes

List of Recipes
Bhakri - - - - - - - - - - - 4

Cauliflower & Brinjal Curry - - - - - - - - 5

Chakri - - - - - - - - - - - 6

Dal Dhokadi - - - - - - - - - - 8

Kadhi Pakoda - - - - - - - - - - 10

Khaman Dhokla - - - - - - - - - - 13

Khandvi - - - - - - - - - - - 15

Magaj - - - - - - - - - - - 17

Mohanthaal - - - - - - - - - - 18

Moong Dal Chilla - - - - - - - - - 20

Oondhiyu - - - - - - - - - - - 21

Osaman - - - - - - - - - - - 23

Palak Methi Na Muthia - - - - - - - - 25

Patra Bhajiya - - - - - - - - - - 27

Sev Ganthia Saag - - - - - - - - - 29

Shrikhand - - - - - - - - - - - 30

Surati Ghari - - - - - - - - - - 31

Thepla - - - - - - - - - - - 34

Tuvar Dal - - - - - - - - - - - 35

Vaal Ni Dal No Pulao - - - - - - - - - 37

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Gujarati Recipes

Bhakri

Preparation Time Serves


30 minutes 4-6
Ingredients :
 Whole wheat flour - 2 cup  Cumin seeds - 1 tsp
 Ghee - 2 tbsp  Salt to taste

Method :

 Sift the flour and the salt together.

 Add the ghee and cumin seeds to the


flour.

 Add enough water and knead into firm


dough. Keep aside for 15 to 20 minutes.

 Divide into 12 to 14 equal portions. Roll out each portion into 100 mm.
(4") diameter round.

 Roast each round on both sides on a pan till golden brown, putting light
pressure with a spatula or a cloth cushion on the bhakri so that it cooks
evenly.

 Serve hot braised with a tsp of ghee with any vegetable of your choice.

~~ -*- ~~

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Gujarati Recipes

Cauliflower & Brinjal Curry

Preparation Time Serves


30 minutes 5
Ingredients :
 Cauliflower, cut into small florets  Chopped coriander - 1 ½ cup
– 1 large  Cumin seeds - ½ tbsp
 Brinjal (Eggplant), sliced - 3  Green chilies - 3
 Peas with pods - cut into 1 inch  Oil - 2 tbsp
pieces - 1 cup
 Salt to taste
 Tomato, chopped – 1

Method :

 Wash and cut cauliflower to small florets


and steam until they are just tender.

 Heat oil and add sliced brinjal and cook on


a low heat for 2 - 3 minutes.

 Add the pea pods and continue frying for a


couple of minutes.

 Add tomato pieces.

 Grind green chilies, coriander and cumin seeds.

 Add cauliflower to the brinjal and pea pods. Add salt.

 Finally, add the ground mixture and fry for few minutes.

 Cook for another 2-3 minutes.

 Serve hot with paratha or roti.

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Gujarati Recipes

Chakri

Preparation Time Serves


30 minutes 7-8
Ingredients :
 Rice flour - 2 cup  Red chili powder (optional) - 1
 Split green gram paste - ½ cup tsp

 Oil - 2 tsp  Salt to taste

 Turmeric powder - ¼ tsp  Oil for frying

 Cumin seeds - ½ tsp  Water for binding as required

Method :

 Wash and soak the pulses for 15-20


minutes.

 Cook the pulses to a paste like consistency

 In a big bowl add rice flour, pulses paste,


turmeric, salt, chili powder, carom seeds
or cumin seeds.

 Mix lightly. Heat oil and add the sizzling hot oil to the rice flour mix.

 Add water as needed to make stiff dough. Knead thoroughly with hand
not food processor.

 Take a lemon size dough and place it in a chakri mould or icing bag with
star nozzle.

 Heat oil for frying. Test the oil by dropping a small piece of dough and
wait for 3 seconds if it does not rise to the top then oil needs to be

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Gujarati Recipes

heated.

 Gently make a spiral with the chakri mould or icing bag and deep fry to a
golden brown.

 Cool completely before storing in an airtight container.

 These spirals stay fresh for 7-10 days.

~~ -*- ~~

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Gujarati Recipes

Dal Dhokadi

Preparation Time Serves


35 minutes 4-6
Ingredients :
 Split red gram - 250 gms  Tamarind - 1 tbsp
 Wheat flour - 200 gms  Brown sugar - 100 gms
 Green chilies - 3  Salt to taste
 Green chili paste - 3 tbsp  Garam masala - 1 tbsp
 Groundnut - 50 gms  Carom seeds - 1 tsp
 Cashew nut - 25 gms  Oil - 4 tbsp
 Turmeric powder - 1 tbsp  Red chili powder - 2 tbsp
 Mustard seeds - 1 tbsp  Asafoetida - a pinch
 Cloves - 4  Cilantro leaves - ½ cup
 Cinnamon - 2  Ghee - 1 tbsp
 Tomatoes – 2

Method :

 Shift wheat flour. Add salt, turmeric


powder, carom seeds, red chili powder.
Mix well. Add oil and knead the flour to
roti like consistency.

 Wash the lentils and pressure-cook it for


three whistles. Cool and remove the dal.

 Heat oil and ghee in a pot, then put cloves and cinnamon and then add

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Gujarati Recipes

mustard leaves. When they crackle add curry leaves, green chilies and a
pinch of asafetida.

 Pour the lentils dal. Mix tamarind and brown sugar water, cashew nuts,
groundnut, garam masala, red chili powder and mix well.

 Add tomato pulp, turmeric powder, salt and 2 cups of water. Boil the dal.

 Roll out big rotis and cut them into diamond shaped pieces and add these
pieces in boiling dal. Boil for 10 minutes or till they get cooked completely.

 This dish may become mushy, as it gets colder.

 Serve warm. Sprinkle cilantro leaves.

 Note: Prepare kachori of green peas or of any other vegetable or coconut


and add in boiling curry.

~~ -*- ~~

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Gujarati Recipes

Kadhi Pakoda

Preparation Time Serves


50 minutes 4
Ingredients :
 For the kadhi:  Salt to taste
 One day old curd - 500 ml  Coarse coriander powder - 1 tsp
 Gram flour - 90 gms  Carom seeds - ½ tsp
 Chili powder - 1 tsp  Ginger, julienne - 1" piece
 Turmeric powder - ½ tsp  Green chilies, chopped fine - 4
 Salt to taste  Oil for deep frying
 Ghee / clarified butter - ¼ cup 
 Fenugreek seeds - ¼ tsp  For the tempering:
 Potatoes, cut into thin rounds -  Ghee / clarified butter - 75 gms
200 gms  Cumin seeds - 1 tsp
 Onions, cut into thin rounds -  Coriander seeds - ½ tsp
150 gms
 Mustard seeds - ½ tsp
 Asafoetida - a pinch
 For the pakoda:
 Whole dried red chilies - 5
 Gram flour - 100 gms
 Chili powder - ½ tsp
 Spinach, shredded - 300 gms
Soda bicarb - a pinch

Method :

 Whisk the curd in a bowl. Add gram flour, chili powder, turmeric powder
and salt and whisk to mix well. Then add 1.2-litre water and whisk again.

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Gujarati Recipes

(To get a kadhi of better consistency, instead of curd use 1.7-litre


buttermilk.)

To prepare the pakoda:

 Mix all the ingredients together, add about


3 tbsp water and mix well.

 Heat oil in a kadai and drop spoonfuls of


the batter to make about 20 dumplings.

 Deep fry over medium heat until golden.


Remove to an absorbent paper to drain the excess fat.

 Heat ghee in a pan, add fenugreek seeds and stir over medium heat until
they begin to pop. Add curd (or buttermilk) and bring to a boil, stirring
continuously. Lower the heat, cover and simmer, stirring occasionally, until
of thin sauce consistency.

 Then add potato roundels, bring to a boil, lower the heat and simmer,
stirring occasionally, until the potatoes are cooked (for about six minutes).

 Add the pakodas and onion roundels, bring to a boil, and simmer on low
heat, stirring occasionally, but carefully, until the kadhi reaches a thick
sauce consistency.

 Remove and adjust the seasoning

To prepare the tempering:

 Heat ghee in a frying pan, add the mustard seeds, cumin seeds and
coriander seeds. Stir over medium heat until they begin to pop. Then add

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Gujarati Recipes

asafoetida and stir until it puffs up. Add whole red chilies and stir until
they change colour (bright red). Add chili powder and stir well. Remove
from heat and pour over the kadhi.

 Remove to a bowl and serve with steamed rice or khichdi.

~~ -*- ~~

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Gujarati Recipes

Khaman Dhokla

Preparation Time Serves


45 minutes 6-8
Ingredients :
 Rice - 1 cup  Soda bicarb - ½ tsp
 Horse bean - 1 cup  Oil - 2 tbsp
 Split green gram - 1 cup  Red chili powder - 2 to 3 pinches
 Sour buttermilk - 3 cups  Coriander finely chopped - ½
 Green chilies crushed fine - 2 tbsp

 Ginger grated fine - ¼ tsp  Salt to taste

Method :

 Mix the rice and pulses.

 Wash, drain and dry on a clean cloth for a


few hours. The grain should be completely
dried.

 Grind to a coarse flour in dry grinder or at


the flourmill. This flour should be like very
fine in texture (much like semolina). Store in airtight container and use as
required. Will keep good upto 2 months.

 To make khaman, take 1cup flour in a bowl. Add buttermilk, and mix well.
Keep- aside for 4-5 hours.

 Dissolve soda-bicarb in the oil. Add to batter. Mix all ingredients except
red chili powder and coriander. Pour immediately in a 6" diameter. And 6”

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Gujarati Recipes

thick greased mould.

 Steam over water either in a cooker or steamer for 10-15 minutes


(without the whistle if using a pressure cooker).

 Pierce knife, and check, it should come out clean if done. Sprinkle the
chili powder and coriander, and steam again for 2-3 minutes. Cut into
squares or diamonds

 Serve hot with coconut chutney or coriander chutney.

~~ -*- ~~

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Gujarati Recipes

Khandvi

Preparation Time Serves


40 minutes 6-8
Ingredients :
 Gram flour - 1 cup For seasoning:
 Thin buttermilk - 3 cup  Oil - 4 tsp
 Salt to taste  Sesame seeds - 2 tsp
 Turmeric powder - 2 to 3  Mustard seeds - 1½ tsp
pinches  Coconut scraped – 1½ tbsp
 Oil - 1 tbsp  Coriander leaves, finely chopped
- 1 tbsp
 Asafoetida - 2 pinches
 Green chilies, chopped - 2
 Curry leaves - 1 stalk

Method :

 Mix thin buttermilk, flour, salt and turmeric


to form a batter. Heat the batter over high
flame. Stir vigorously and evenly to avoid
lump formation.

 Cook till the mixture thickens and starts


leaving the sides a bit, stirring
continuously. When done (about 7-8
minutes), pour a ladleful in a large greased plate.

 Spread as thin as possible with the back of a large flat spoon. Use circular
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Gujarati Recipes

outward movements as for dosas. You may require 4-6 plates for this.
(Make a point that they are absolutely flat surfaced)

 When cool, cut into 2" wide strips. Carefully roll each strip, repeat for all
plates. Place in a serving dish.

For seasoning:

 Sprinkle coconut and coriander all over khandvi rolls.

 Heat oil in a small pan. Add cumin, asafoetida, curry leaves and chilies. At
last add sesame seeds and immediately pour over rolls.

 Serve as it is or with garlic chutney.

~~ -*- ~~

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Gujarati Recipes

Magaj

Preparation Time Serves


50 minutes 6-8
Ingredients :
 Chick pea flour - 500 gms  Almonds, peeled and blanched -
 Sugar - 250 gms 10

 Khoya (dried whole milk)- 50  Green cardamom powder - 2 tsp


gms  Ghee - 250 gms
 Pistachios blanched - 10

Method :

 Mix the chickpea flour or besan with 1/2 of the ghee. Keep aside for 15-20
minutes.

 Now sift it through a sieve.

 In a kadhai or wok warm the rest of the ghee and the sifted flour. Fry till
flour is golden but not brown stirring it continuously.

 Add the khoya. (Ricotta cheese can be used instead). Stir over low heat.
Keep aside.

 Make sugar syrup of one thread consistency. Add the syrup and
cardamom powder to the fried flour. Mix well.

 Add the blanched pistachios and almonds.

 Make round medium sized balls till warm pressing them tightly with hands
and allow it to cool.

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Gujarati Recipes

Mohanthaal

Preparation Time Serves


50 minutes 6-8
Ingredients :
 Ghee - 1 cup  For the sugar syrup:
 Gram flour, coarsely ground - 2  Sugar - 1½ cups
cups  Water - 1 cup
 Khoya/mawa, grated - 1 cup  Milk - 2 tbsp
 Cardamom powder - 1 tsp  Pistachios and almonds,
chopped - 4 tbsp

Method :

 Place the gram flour in a bowl. Melt the ghee and add half the quantity to
the gram flour.

 Rub the ghee into the gram flour till it begins to look like breadcrumbs.

 Heat the remaining ghee in a pan. Add the gram flour and ghee mixture
and cook till the mixture is golden brown. Stir continuously.

 Stir in the grated mawa (ricotta cheese can be used) and cardamom
powder. Keep it on the fire for about 5-7 minutes.

 Remove from fire and cool till it is warm.

 Make the sugar syrup by adding sugar, water and milk.

 Pour the hot sugar syrup over the gram flour mixture. Stir well.

 Pour the mixture into a greased plate.

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Gujarati Recipes

 Garnish with chopped almonds and pistachios.

 Let it set for 4-5 hours. Cut into squares and serve at room temperature.

~~ -*- ~~

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Gujarati Recipes

Moong Dal Chilla

Preparation Time Makes


25 minutes 6-8
Ingredients :
 Split green gram, soak & make  Oil – to shallow fry
paste - ½ cup  Chili paste - 1 tbsp
 Capsicum, finely cut - 1  Onion finely cut - 1 tbsp
 Tomato, large – 1  Spring Onion finely cut - 1
 Salt to taste  Cloves Garlic paste - 1 tbsp
 Ginger, cut into thin strips-1tbsp

Method :

 Add the salt and green chilies paste to the


pulses paste .Add water if required to semi
thick consistency.

 Heat a pan and pour a tbsp of batter and


spread with the help of the laddle evenly.

 Pour a tsp of oil to the sides of the chilla.

 Spread few pieces of capsicum, tomatoes


as well as the onions.

 Cook till brown and flip.

 Cook again for 1-2 minutes until the vegetables are cooked.

 Repeat the process with the remaining batter.

 Serve hot with coriander chutney or tomato ketchup.

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Gujarati Recipes

Oondhiyu

Preparation Time Serves


50 minutes 6
Ingredients :
 Broad beans, stringed, whole -  Turmeric powder - ½ tsp
100 gms  Carom seeds - 1 tsp
 Raw banana chunks unpeeled -  Salt to taste
100 gms
 Sugar - ½ tbsp
 Yam chunks (kand) peeled - 100
 Lemon to taste
gms
 Small brinjals slit - 100 gms
For methi gatta:
 Green chilies crushed - 4 to 5
 Fenugreek leaves finely chopped
 Ginger grated - 1 tsp
- 100 gms
 Garlic crushed ½ tsp
 Gram flour (besan) - ½ cup
 Coriander leaves finely chopped
 Red chili powder - 1 tsp
- 1 tbsp
 Fresh ground coconut - 1 tbsp
 Wheat flour - 1 tsp
 Salt to taste
 Oil - 4 tbsp
 Oil - 1 tbsp
 Asafoetida - ¼ tsp

Method :

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For gatta:

 Mix all ingredients and make stiff dough.


Form into small oval, dumplings Heat the 4
tbsp oil, fry gattas for 2 minutes. Remove
from oil. Keep aside. Use a heavy large
saucepan.

To proceed:

 Form a paste of chili, ginger, garlic, and coriander.

 Rub the chunky veggies with oil and masala paste. Marinate for 30
minutes.

 Heat oil used for frying gattas to proceed.

 Add all the chunky vegetables and stir well. Cover and cook for 4-5
minutes.

 Add beans, turmeric, flour, carom seeds and salt. Cover and cook on low
till the yam is almost done.

 Add coriander, lemon, and sprinkle some water if required. Add sugar and
stir.

 Serve hot, either as is, or with parathas.

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Gujarati Recipes

Osaman

Preparation Time Serves


30 minutes 4-6
Ingredients :
 Coriander leaves chopped - 2  Cumin seeds - 1 tsp
tbsp  Fenugreek seeds - ½ tsp
 Peanuts roasted - 2 tbsp  Curry leaves - 12
 Green chilies sliced - 4  Asafoetida - 1 pinch
 Red grams (masoor dal) - 150  Oil - 2 tbsp
gms
 Jaggery grated - 2 tbsp
 Turmeric powder - ½ tsp
 Tamarind pulp - 2 tbsp
 Mustard seeds - 1 tbsp

Method :

 Dilute the tamarind pulp in 4 tbsp of water


and see that there are no lumps.

 Wash the lentils and bring them to boil in


200 ml water, and then simmer.

 When nearly done, mix in turmeric,


tamarind water, green chilies, jaggery,
peanuts and salt.

 Simmer (boil slowly at low temperature) until dal is cooked.

 Heat up the oil in a small pan, mix in the mustard seeds when they
crackle, mix in cumin seeds, asafoetida, fenugreek seeds, and curry

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leaves.

 Take off the heat up after a minute and pour out the oil and spices into
the dal.

 Serve hot decorated with coriander leaves.

~~ -*- ~~

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Palak Methi Na Muthia

Preparation Time Serves


40 minutes 5
Ingredients :
 Spinach leaves, chopped - 1  Chopped garlic - 1 tsp
bunch  Finely chopped onion (optional)
 Fenugreek leaves (methi), - 2 tbsp
chopped - ½ bunch  Lemon juice - 1 tbsp
 Green chili-ginger paste - 1 ½  Fresh cream - 1 ½ tbsp
tsp
 Chopped coriander - 2 tbsp
 Whole wheat flour - 4tbsp
 Salt to taste
 Gram flour (besan) - 2 tbsp
 Semolina (rawa) - 2 tbsp
For the Garnish
 Pepper powder - 1/3 tsp
 Grated paneer - 3 tbsp
 Cumin seeds (jeera ) - ½ tsp
 Finely shopped tomato – 1
 Soda bi-carb - ¼ tsp
 Oil - 3 tbsp

Method :

 In a bowl, combine the fenugreek and


spinach leaves.

 Sprinkle 1 tsp of salt, mix it well and


squeeze out all the liquid.

 Combine all the ingredients in a bowl and


knead into soft dough, using water.

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 Apply a little oil on your hands and divide the mixture into bite-sized
portions and place in a steamer.

 Top with a little grated paneer and one piece of tomato.

 Steam for 15 to 20 minutes and serve hot with green chutney.

~~ -*- ~~

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Patra Bhajiya

Preparation Time Makes


50 minutes 20-25
Ingredients :
 Large patra leaves (colocasia For seasoning:
leaves) - 15-20  Oil - 1 tbsp
 Tamarind extract (juice) - ½ cup  Cumin seeds - ½ tsp
 Gram flour (besan) - 1 cup  Mustard seeds - ½ tsp
 Chili powder - 3 tsp  Sesame seeds - 1 tsp
 Turmeric powder - ½ tsp  Coriander leaves finely chopped
 Asafoetida - 3 to 4 pinches - 1 tbsp
 Crushed cumin seeds - 1 tsp  Coconut grated fine - 1 tbsp
 Powdered sugar - 3 tsp
 Oil - 1 tbsp
 Salt to taste

Method :

 Clean, wash and wipe leaves. Remove thick veins with slanted knife.

 Roll lightly with a rolling pin. Keep aside.

 Mix all ingredients (not those for seasoning)

 The mixture should be a thick paste.

 Place a leaf backside up on a flat work surface.

 Take a little paste and apply thinly all over leaf surface.

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 Place another leaf over it. Repeat.

 Get a set of 3-4 layered leaves, top layer being that of paste.

 Fold in the edges and roll the leaves, starting with their base towards tip.

 Make the roll tight and seal sides with some paste.

 Place in the perforated vessel of a double boiler or steam cooker.

 Repeat for all the leaves and paste.

 Steam in the cooker for 30-40 minutes till cooked.

 Cool, and remove. Cut into 1/2" thick slices.

 When cooled well, season as follows.

 Heat oil, add seeds, allow to splutter. Add sesame, coriander, and
coconut.

 Check and adjust, salt, chili and sugar as desired.

 Mix well and serve hot or cold.

 Shelf life: Seasoned 1 day ; Deep Fried 2-3 days.

~~ -*- ~~

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Sev Ganthia Saag

Preparation Time Serves


10 minutes 3
Ingredients :
 Sev or ganthia(fried chickpea  Coriander seed powder - ¼ tsp
flour noodles) - 1 cup  Amchoor (dried mango powder)
 Cumin seeds - ½ tsp - ¼ tsp
 Red chili powder - ½ tsp  Coriander leaves finely chopped
 Garam masala - ¼ tsp - ½ tbsp

 Sugar ½ tsp  Oil - 1 tbsp

 Asafoetida - 2 to 3 pinches  Salt to taste

Method :

 Mix all dry masala in 1 cup water.

 Heat oil in a pan, add seeds and asafoetida, and allow spluttering.

 Add masala solution and allow simmering for 3-4 minutes.

 Add sugar and stir to dissolve.

 Add ganthia or sev, stir, garnish with chopped coriander.

 Serve hot with phulka or thepla, or roti.

 Shelf life: To be served immediately.

~~ -*- ~~

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Shrikhand

Preparation Time Serves


45 minutes 6-8
Ingredients :
 Thick curd - 1 kg  Cardamom powder (elaichi) – 2
 Powdered sugar - ¾ cup
 A few strands saffron For the garnish
 Warm milk - 1 tbsp  Slivers of pistachios and almonds

Method :

 Hang the curd in a muslin cloth in a cool


place for approximately 3 hours until all
the liquid (whey) has drained off.

 Rub the saffron into the warm milk until it


dissolves.

 Mix together the hung curd, sugar, saffron


mixture and cardamom in a bowl and
churn using a hand blender.

 Place in the refrigerator.

 Serve cold garnished with slivers of pistachios and almonds.

~~ -*- ~~

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Surati Ghari

Preparation Time Serves


50 minutes 6-8
Ingredients :
 For Filling: For Poori:
 Ricotta Cheese - 1 ½ cup  All Purpose Flour (maida) - 1 cup
 Paneer (freshly prepared cottage  Ghee (clarified butter) - 1 tbsp
cheese) - ½ cup  Milk for binding
 Condensed Milk - ½ tin  Ghee - 1 cup
 Sugar - ½ cup
 Ghee - 2 tbsp For Garnish:
 Fine Semolina (sooji) - ¼ cup  Ghee - 1 cup
 Ground Almonds and Pistachios -  Powdered Sugar - 1/3 cup
¾ cup
 Almonds and Pistachios, Slivered
 Cardamom pods, ground - 15 (optional)
 Saffron strands, 8 to 10, soaked
in 1 tsp milk

Method :

For Filling:

 Heat the ghee in a kadhai (or non stick saucepan)

 Add the ricotta cheese and paneer.

 Stir continuously over medium heat until the cheese and paneer are
thoroughly mixed and all the water is absorbed.

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 In a separate saucepan, roast the semolina for about 3-4 minutes on


medium heat.

 Add to the cheese mixture.

 Add the condensed milk and sugar and continue to stir. The water will
gradually be evaporated from the mixture.

 Add the almonds and pistachios, once the water is evaporated. Mix
thoroughly and remove from heat.

 Mix in the ground cardamom and saffron.

 Set aside to cool to room temperature.

 Make balls approximately 1" in diameter.

For Poori:

 Add the ghee to the flour and mix well. Add enough milk to bind soft yet
firm dough. Make small pea sized balls and roll out to thin pooris of about
3 " in diameter.

Preparing the Ghari:

 Place a ball into each poori.

 Pull up the sides to completely wrap the ball.

 Carefully remove the excess dough from the top and make sure to press
dough to seal.

 Slightly press the wrapped ball to make the top flat but still about almost
1" inch thick.

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 Heat the ghee in a frying pan on low heat.

 Fry the pooris on both sides till very light golden in colour.

 Set aside for 3-4 hours to completely cool.

Decorating the Ghari:

 With clean hands, whip the sugar and ghee until light and fluffy. Dip the
Gharis and place on a waxed paper lined cookie sheet. Place slivers of
almonds and pistachios on the top center. Set aside for the ghee to
become firm. Your Ghari is now ready to serve.

TIPS AND VARIATIONS :-

 Be very careful while frying to make sure that the Ghari doesn't stick to
the bottom of the frying pan.

 The ghee for the garnish should be firm.

~~ -*- ~~

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Gujarati Recipes

Thepla

Preparation Time Makes


35 minutes 20-25
Ingredients :
 Wheat flour - 1 cup  Cumin seeds – ½ tsp
 Red chili powder - 1 tsp  Sesame seeds - ½ tsp
 Turmeric powder – 1/4 tsp  Oil - 2 tbsp
 Asafoetida – 4 to 5 pinches  Oil - for shallow frying
 Salt to taste

Method :

 Mix all ingredients except oil for shallow


frying.

 Use a little water and knead soft pliable


dough.

 Divide dough into 9-10 balls and roll each


into a 5" round.

 Sprinkle flour over chapati while rolling, for ease.

 Place on a hot griddle, roast and drizzle oil, to shallow fry.

 Repeat for other side. Repeat for remaining dough.

 Serve hot with any sweet pickle or curds.

 Equally tasty when cold too.

 Shelf life: 2-3 days at room temperature

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Gujarati Recipes

Tuvar Dal

Preparation Time Serves


30 minutes 4
Ingredients :
 Split red gram (tuvar dal) - 1  Green chili, slit - 2
cup  Ginger, finely chopped - 1 tbsp
 Tomato, chopped finely - 1  Curry leaves - 4
 Oil - 2 tbsp  Asafoetida - 1/2 tsp
 Mustard seeds - 1 tsp  Turmeric powder - 1/2 tsp
 Cumin seeds - 1 tsp  A squeeze of lemon, jaggery and
 Water - 4 cup salt to taste

Method :

 Soak the split red gram in water for about


an hour.

 Add turmeric powder, salt and a drop of


oil to the gram along with the water in
which it was soaked.

 Now pressure cook it for around 45


minutes or for 4 whistles.

 Divide the drumsticks into 2" pieces and keep aside..

 Take out the dal from the cooker and beat it thoroughly till it is blended
properly.

 Heat oil in a pan till it is hot and drop in the mustard seeds followed by

35
Gujarati Recipes

the cumin seeds and then asafoetida.

 Fry on medium heat for about 2 minutes till the seeds splutter. Add this to
the cooked red gram.

 Add the drumsticks and bring to a boil.

 Add the rest of the ingredients and simmer for about 10 minutes.

 Serve hot with rice.

~~ -*- ~~

36
Gujarati Recipes

Vaal Ni Dal No Pulao

Preparation Time Serves


20 minutes 4
Ingredients :
 Cooked rice - 8 cups  Green chilly, chopped - 2
 Sprouted field beans (surti vaal  Red chilly powder - ½ tsp
dal) - 2 cups  Oil - 4 tbsp
 Cumin seeds - 1 tsp  Salt to taste
 Asafoetida - 1/2 tsp 
 Turmeric powder - 1/2 tsp  To garnish:
 Clove - 2  Grated fresh coconut (optional)
 Cinnamon - 1" stick  Chopped coriander leaves

Method :

 Drop the sprouted field beans in boiling


water.

 Cook for 8 minutes or till they are fully


cooked. Keep aside.

 Heat the oil in a heavy - bottomed vessel


till it is very hot. Add the cumin seeds and
let them splutter. Now add the cloves, cinnamon, green chilies, and red
chili powder, asafoetida and turmeric powder.

 Stir-fry on medium / low level for about 2 minutes.

 Now, add the rice, the cooked sprouted field beans and salt. Mix well.

37
Gujarati Recipes

Cover and keep on low heat for about 10 minutes.

 Garnish with grated coconut (optional) and chopped coriander leaves.

 Serve hot immediately with any curry of your choice.

~~ -*- ~~

38
Gujarati Recipes

Nature & Us

In ancient times man was completely at the mercy of nature. Sometimes nature
was extremely harsh on him, but at the same time it also took care of him by
providing him with all the resources that he needed to survive.

It provided him with all the foods and medicines for him to stay healthy and active.
In due course, man prospered and developed in every way possible – intellectually,
financially and physically.

Slowly and surely man started drifting away from his roots and today things have
come to such a head that he has almost forgotten where his roots are. He has
begun considering himself as the Supreme Being who can control everything. In his
pursuit of material possessions, he has become blind to the fact that nature has its
own way of striking back. And when it does, all his acquired power will not be able
to save him, as we have seen so many times in the past.

So, why not try to reconnect with our roots?

Why not try some simple and natural home remedies whenever you are down with
some common ailment, instead of running to the doctor?

I have developed an e-book on such remedies with painstaking effort, for you to go
through. It shall be your asset throughout life.

Check it out.

http://www.indian-cooking.info/HomeRemedies/ebook.htm

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